SLOW COOKER RAVIOLI SOUP RECIPES

Name: One-Pot Creamy Tuscan Ravioli Soup
Prep time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 cup chopped red bell pepper (about 1 medium); 1/2 cup chopped onion; 1 carton (32 oz) Progresso™ chicken broth; 1 jar (15 oz) Alfredo pasta sauce with roasted garlic; 2 cups chopped cooked chicken; 1/2 teaspoon Italian seasoning; 1/4 teaspoon pepper; 1 package (9 oz) refrigerated four cheese-filled ravioli; 1 package (5 oz) baby spinach leaves; Grated Parmesan cheese, if desired

ONE-POT CREAMY TUSCAN RAVIOLI SOUP RECIPE - PILLSBURY.COM

One-Pot Creamy Tuscan Ravioli Soup Recipe - Pillsbury.com image

Creamy Tuscan chicken and frozen ravioli team up to make this incredibly cozy One-Pot Tuscan Ravioli Soup that’s loaded with flavor, but super easy to make—we’re talking throw-a-handful-of-ingredients-in-just-one-pot easy. Best of all, this one-pot Tuscan soup requires minimal cleanup, so you can get back to family time.

Provided by Pillsbury Kitchens

Total Time 35 minutes

Prep Time 35 minutes

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 cup chopped red bell pepper (about 1 medium)
1/2 cup chopped onion
1 carton (32 oz) Progresso™ chicken broth
1 jar (15 oz) Alfredo pasta sauce with roasted garlic
2 cups chopped cooked chicken
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
1 package (9 oz) refrigerated four cheese-filled ravioli
1 package (5 oz) baby spinach leaves
Grated Parmesan cheese, if desired

Steps:

In 5-quart Dutch oven, heat oil over medium-high heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring frequently, until softened.
Stir in broth, pasta sauce, chicken, Italian seasoning and pepper. Heat to boiling; stir in ravioli. Reduce heat; simmer 7 to 9 minutes, stirring occasionally, until ravioli is tender.
Stir in spinach; cook 1 to 2 minutes or until spinach is wilted. Ladle soup into bowls; sprinkle with Parmesan cheese before serving.

Nutrition Facts : Calories 510 , CarbohydrateContent 29 g, CholesterolContent 125 mg, FatContent 4 1/2 , FiberContent 2 g, ProteinContent 24 g, SaturatedFatContent 18 g, ServingSize 1 Serving, SodiumContent 1210 mg, SugarContent 3 g, TransFatContent 1 g

SLOW-COOKER CHICKEN AND DUMPLINGS RECIPE - FOOD NET…

Slow-Cooker Chicken and Dumplings Recipe - Food Net… image

Keep pierogi in your freezer for quick family dinners: You can add them to soup or use in place of ravioli.

Provided by Food Network Kitchen

Categories main-dish

Total Time 7 hours 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 carrots, sliced
3 stalks celery, sliced
1 1/2 pounds skinless, boneless chicken thighs (5 or 6)
2 cloves garlic, chopped
Pinch of red pepper flakes
Kosher salt and freshly ground pepper
2 1/2 cups low-sodium chicken broth
3 tablespoons all-purpose flour
20 frozen cheese-filled mini pierogi (from one 12-ounce package)
2/3 cup frozen peas
2/3 cup heavy cream
1/4 cup roughly chopped fresh dill

Steps:

Put the carrots and celery in a 6- to 8-quart slow cooker. Top with the chicken; sprinkle with the garlic, red pepper flakes, ½ teaspoon salt and a few grinds of pepper. Whisk the broth with the flour in a medium bowl until smooth; pour over the chicken. Cover and cook on low, 7 hours.
About 20 minutes before serving, bring a medium pot of salted water to a boil. Add the pierogi and cook as the label directs. Drain.
Uncover the slow cooker and stir, breaking up the chicken. Add the pierogi, peas and heavy cream and stir. Let stand, uncovered, 10 minutes. Stir in the dill; season with salt and pepper.

Nutrition Facts : Calories 550, FatContent 26 grams, SaturatedFatContent 12 grams, CholesterolContent 209 milligrams, SodiumContent 841 milligrams, CarbohydrateContent 35 grams, FiberContent 4 grams, ProteinContent 44 grams, SugarContent 6 grams

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